Bioactive peptides from marine sources have a broad spectrum of biological properties, including antioxidant, anti-hypertensive and anti-atherogenic activity. The molecular mass of antioxidant peptides from marine sources is generally less than 3 kDa, and most of them are produced by pepsin hydrolysis. The molecular mass of antihypertensive peptides from marine sources, which have angiotensin converting enzyme inhibitory activity, is generally less than 1.5 kDa. Peptides extracted from chlorella can inhibit the production of endothelial cell selectin and have anti-atherosclerotic activity. Peptides derived from the hydrolysis of green-lipped mussel by neutral protease can promote the proliferation of platelet endothelial cell adhesion molecule 1, fibroblast growth factor and epidermal growth factor, and repair skin wound. Peptides derived from proteins in fish processing byproducts have good foaming and emulsifying properties; the higher the degree of hydrolysis, the better the solubility. This article aims to review the information on bioactive peptides isolated from different marine sources, with focus on different biological activities and functional properties as well as different industrial applications. It is expected to promote the development of functional products from bioactive peptides derived from marine sources and provide a theoretical reference for further studies on their biological and functional characteristics.

Vinegar is an acidic condiment with a unique taste and fragrance, which is produced by microbial fermentation. Vinegar has rich nutrients and bioactive substances, which can provide a good material basis for the development of functional vinegar. This review summarizes the major progress that has been made in vinegar research in terms of product types, brewing methods, bioactive components and their functional properties in the past decade, and proposes that future development research on functional vinegar should consider the selection and combination of raw materials, the combination and application of microorganisms with customized functions, and the selection of containers and the development of new treatment methods for the aging of vinegar. This review will be helpful for developing new healthy vinegar and novel functional vinegar beverages under the background of ‘One Health’.

Nanoliposomes loaded with curcumin (CUR) and reduced glutathione (GSH) were prepared using soybean lecithin as the wall material and modified by chitosan and sodium alginate on their surface through electrostatic self-assembly. The encapsulation efficiency, morphology, in vitro release, and stability of the fabricated nanoliposomes were characterized by laser particle size analyzer, transmission electron microscopy (TEM) and Fourier transform infrared spectroscopy (FTIR). The results showed that the encapsulation efficiency of CUR was 100%. Moreover, neither co-encapsulation with GSH nor polysaccharide modification affected the encapsulation efficiency of CUR. However, the encapsulation efficiency of GSH was increased from 7.90% to 27.03% when co-encapsulated with CUR, and further increased to 41.22% after polysaccharide modification. Co-encapsulation of CUR and GSH did not significantly influence the release of CUR, but reduced the release rate of GSH from 51.2% to 23.6%. After polysaccharide modification, the sustained release effects of nanoliposomes loaded with CUR and/or GSH were enhanced. Meanwhile, the co-encapsulation of CUR and GSH increased the average particle size of liposomes from (95.02 ± 1.93) to (132.47 ± 18.14) nm, and the zeta potential from (–22.47 ± 1.96) to (–14.70 ± 0.46) mV. After bilayer modification of chitosan and sodium alginate, the average particle size of liposomes further increased to (161.97 ± 5.58) nm, while the zeta potential decreased to (–40.87 ± 1.79) mV. In addition, the thermal stability was increased. The results of this study will provide a basis for the development of novel functional foods or drugs loaded with bioactive substances.